Banana bread is always a good use for overripe bananas. But this vegan Chocolate Peanut Butter Banana Bread is everything you’ve ever wanted! Drizzle it with more peanut butter sauce, just because!
In this recipe, I’ve combined two of my recent food addictions: Banana Bread and the magical combination of chocolate and peanut butter. The chocolate banana bread has peanut butter swirls on top and if that wasn’t enough, you’ll end up with more peanut butter sauce than you need for the swirls – so drizzling more peanut butter sauce on top is the way to go. You’re welcome! ;)
The banana bread is moist, luscious and sweetened only with bananas and maple syrup.
It does not contain eggs or dairy. But you won’t notice the difference. It’s just as delicious, soft and fluffy! People always ask me how I can bake without eggs, I just don’t use them, that’s how ;) I don’t know why everyone thinks you need eggs to bake. The bananas in this recipe will do the trick just fine. You don’t need eggs or any weird egg-replacement for binding.
If you’re a lover of chocolate and peanut butter, this one’s for you.
How to check if the banana bread is done
There’s a simple trick to how to check if your banana bread is baked all the way through. Use a thin wooden stick or toothpick and stick it into the center of your banana bread. If it comes out clean – with only a few crumbs on it – it’s done. If it comes out with batter on it – bake it longer and try it again later. You can read more about the kitchen hack and see it explained with photos here.
Banana bread is always a good use for overripe bananas. But this vegan Chocolate Peanut Butter Banana Bread is everything you've ever wanted! Drizzle it with more peanut butter sauce, just because!
- 4 very ripe bananas
- 3/4 cup plant-based milk e.g. rice milk
- 1 tablespoon coconut oil , liquid
- 1/4 cup maple syrup *
- 2 cups whole wheat flour (or use all-purpose flour)
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- 2 tablespoons peanut butter
- 1 teaspoon maple syrup
- hot water to thin it out
Preheat the oven to 320°F/160°C and line a loaf pan** with parchment paper.
- Peel the bananas, add them to a large bowl and mash them. To the bananas, add the plant-based milk, coconut oil and maple syrup. Give it a quick mix.
- Add the flour, cocoa powder, baking powder, baking soda, and a pinch of salt to the wet ingredients and whisk everything together.
Pour the batter into the loaf pan lined with parchment paper.
- For the peanut butter sauce, simply whisk together the peanut butter and maple syrup and thin it out with hot water until drizzable. Add 1-2 tablespoons of the sauce to the batter in the loaf pan and swirl around a bit.
- Bake it in the oven for about 1 hour or until golden brown on the top. You can use a wooden stick to test if your banana bread is done in the middle.
- Drizzle with more peanut butter sauce before serving!
* For me, the ripe bananas and maple syrup make the banana bread sweet enough, but if you like it sweeter, feel free to add white or brown sugar. I've had a few readers comment that they would have liked it sweeter - just so you know! :)
**Loaf pan dimension: 10 x 4.7 inch (25.5 x 12cm)
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More Banana Bread Deliciousness!
Banana bread perfection! I love that sweet swirly peanut butter sauce!
The more peanut butter sauce, the better :) <3
OMG!! You didn’t even have to drizzle more peanut butter goodness on top but you did and it looks glorious! And what would we do without the toothpick/skewer trick? Loaf breads can be so tricky to tell if they’re done, and nothing is worse then when it has a sunken crater in the middle a few minutes after pulling it out of the oven. This loaf is filled with so many flavor favorites, send me a slice asap pleeeeeeease <3
I always feel like banana breads are suuuper tricky to tell if they’re done, because of the soft texture from the bananas – so the toothpick method definitely helps with that. Hahaha and NOT adding more peanut butter sauce on top wasn’t really an option. It was even still a bit warm .. warm peanut butter sauce heaven it was – soaked up by warm chocolate nana bread. Mhhh I have to make it again soon :D Come to Austria and I’ll make you a whole loaf :P
Hi, I tried the recipe with ripe apricots (instead of bananas) and it works! Thanks for that great idea.
Hi Angie, I’m happy to hear that it worked with apricots too :) That’s such a great substitution idea because there are so many people who don’t like bananas! :)
I made it. I tasted it. I went back to this page to see if i missed sugar. WHERE IS THE SUGAR?! It would’ve been soo good with sugar. I can’t believe i didnt notice there wasn’t any in the ingredients list.
Hi Madison, this banana bread is sweetened with maple syrup and the very ripe bananas add sweetness too. It’s a shame it wasn’t sweet enough for you, did the bananas have black spots when you used them? Maybe they weren’t ripe enough for banana bread yet.
Loved this recipe. I added a half cup of sugar when i made it the second time to appease the hubby. The sauce is the bomb.
Glad you liked it!! :) I should add a recipe note about that sugar though :D
Sugar is definitely a necessity unless you enjoy really bitter chocolate taste. Was very good other than that!
I put my bread in for an hr at 320 and it was still very raw! Took nearly two hours to cook not sure what the issue was.
Hi Rachel, each oven is a bit different, so I wouldn’t worry too much about it. You could crank up the heat to 350°F. My loaf pan is 10 x 4.7 inch, so if you’re using a smaller loaf pan, this would mean a longer baking time as well. I hope you enjoyed it nonetheless!
Can you substitute rice milk with soy milk??
absolutely! :)
It’s in the oven now and I’m counting down until I can dig in! Thank you for the recipe! :)
Ohhh, I hope you enjoyed the Banana Bread! :)